Tortilleria PAATMAY-ZITOS

Me gusta el lugar

La mejor tortilleria de todas

Voy por mis tortillas. Lis domingos

Excelente la mejor toritleria en Campeche

Muy limpio la tortilla está limpia y sin man chas la atención amable, no tiene estacionamiento.

With the fall of the Roman Empire there was a shortage of wheat in almost all of Europe, which had become accustomed massively to its consumption. Exports to the north disappeared completely. Proof of the wide spread of bread at that time is the English word "lady" which means in Old English "the person kneading bread." 14 In Scandinavia, in the face of wheat shortages, the population had to get used to breads. of rye and barley, it being common for the crust of ground pine to be added to the mass. Distribution of bread among peasants, Livre du roi Modus et de la reine Ratio, France, 14th century (Bibliothèque nationale). In the Middle Ages different types of bread begin to be elaborated, due to the shortage of wheat, and as a consequence, their trade begins. White bread was a privilege of the rich, and the black bread of barley, rye or oats was for the rest of the population. It was done by hand, at home or in public ovens. The progressive expansion of the food system introduced changes in dietary habits. The bread stopped being the basic element of the regime of the whole population. A greater variety of products that allowed a better balance in food, strengthened the robustness and size of individuals. In the elaboration of the bread some type of machinery began to be used. One of the most typical elaborations was sop: bread soaked in a liquid. Bread was the basic food of Humanity since prehistory. Some authors imagine that the beginnings of the bread, could have been a mass of semi-milled and slightly moistened grains, that could have been cooked in the sun, on a hot stone, or simply left abandoned next to a fire, or source of heat diverse.4 The historical evolution of the bread is based on three possible ways: on the one hand the improvement and evolution in the mechanical elements that pulverize the grains (the mills, etc.), on the other, the improvement in the microorganisms that populate the yeast and finally, the evolution of ovens and elements that provide heat sources (ovens) .12 Probably, the first loaves would be made with flours of acorns or beechnuts. Archaeologists have excavated and found fragments of unleavened bread (also called cenzenan bread) in the deposits of the villages near the Swiss lakes. It is known that the Egyptians made bread for a long time, and they also date the first archaeological evidence of the use of yeast in bread as well as the use of ovens. It is believed that they discovered the fermentation by chance.3 The bread for the Egyptians was so important that it was considered as a coin to pay the wages.